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Título: | From Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with Complementary Bioactivities |
Autor: | Hernáez, Álvaro; Jaramillo Carmona, Sara M. ; García Borrego, Aránzazu CSIC ORCID ; Espejo-Calvo, Juan Antonio; Covas, María Isabel; Blanchart, Gemma; Torre, Rafael de la; Carrasco-Pancorbo, Alegría; Mesa, María Dolores; Fernández-Prior, África CSIC ORCID; Castañer, Olga; Fitó, Montserrat | Palabras clave: | Olive trees Phenolic compound Triterpenes Bioactivity Functional olive oil 3,4-dihydroxyphenylglycol Hydroxytyrosol Oleuropein Oleocanthal |
Fecha de publicación: | 30-ene-2021 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Antioxidants 10 (2): 202 (2021) | Resumen: | Our aim was to assess the combination of olive tree-related extracts with the most favorable profile of in vitro bioactive properties. We tested the antioxidant (increment of low-density lipoprotein resistance against oxidation), vasoactive (promotion of nitric oxide release and decrease of endothelin-1 production in human umbilical vein endothelial cells), anti-inflammatory (decrease of the endothelial production of vascular cell adhesion molecule-1), and antithrombotic (reduction of the endothelial release of plasminogen activator inhibitor-1) capacities of six phenolic extracts and three triterpenic acid solutions (Ps and Ts, respectively). We tested extracts alone and in combination, at nutritional (Ps: 0.05–0.5 μmol/L; Ts: 0.001–0.1 μmol/L) and nutraceutical doses (Ps: 1–10 μmol/L; Ts: 0.25–10 μmol/L). The combination of Ps rich in 3,4-dihydroxyphenylglycol (76%, P2), hydroxytyrosol (95%, P3), and oleuropein (70%, P4) (final nutritional concentration: 0.15 μmol/L; final nutraceutical concentration: 3 μmol/L) was the best in order to prepare functional products and nutraceuticals with cardioprotective properties, despite the fact that the isolated extract with the greatest in vitro properties was P5 (75% oleocanthal), suggesting a potential synergistic effect among different olive components. | Descripción: | 14 Páginas.-- 3 Tablas.-- 1 Esquema | Versión del editor: | http:dx.doi.org/10.3390/antiox10020202 | URI: | http://hdl.handle.net/10261/229165 | E-ISSN: | 2076-3921 |
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